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    Brandy Crème Brûlée Bars


    Source of Recipe


    Diane (Craftyrn--CF)

    1 cup Gold Medal® all-purpose flour
    1/2 cup sugar
    1/2 cup butter or margarine, softened
    5 egg yolks
    1/4 cup sugar
    1-1/4 cups whipping (heavy) cream
    1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoon brandy extract
    1/3 cup sugar
    . 1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup sugar and the
    butter with spoon. Press on bottom and 1/2 inch up sides of ungreased
    square pan, 9x9x2 inches. Bake 20 minutes. 2. Reduce oven temperature
    to 300ºF. In small bowl, beat egg yolks and 1/4 cup sugar with spoon
    until thick. Gradually stir in whipping cream and brandy. Pour over
    baked layer. 3. Bake 40 to 50 minutes or until custard is set and knife
    inserted in center comes out clean. Cool completely, about 1 hour. For
    bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with
    waxed paper. 4. In heavy 1-quart saucepan, heat 1/3 cup sugar over
    medium heat until sugar begins to melt. Stir until sugar is completely
    dissolved and caramel colored. Cool slightly until caramel has
    thickened slightly. Drizzle hot caramel over bars. (If caramel begins
    to harden, return to medium heat and stir until thin enough to
    drizzle.) After caramel on bars has hardened, cover and refrigerate
    bars up to 48 hours.

 

 

 

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